- Coarsely cut and steam vegetables until tender, set aside.
- Whisk eggs and herbs.
- Add oil to a thick base frying pan and place on a very low heat. Add half of egg mixture to pan and cook for one minute.
- Place vegetables in pan and cover with remaining egg mixture. Cover with lid and cook on very low heat until cooked through.
- Remove lid and sprinkle crumbled feta on top.
- Place uncovered frying pan under grill until top of frittata turns golden brown.